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Sweet Buttermilk Honey Bread with Cinnamon Crumble - photo 1
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Sweet Buttermilk Honey Bread with Cinnamon Crumble

Cakes and Bakes Desserts Breakfasts 90 min Medium 15 wyświetleń ~27.42 PLN - (0)
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Description

A delicate, moist bread baked in a pot (inspired by pot bread with buttermilk), but in a sweet, blogger's version: with buttermilk, honey, and cinnamon crumble. It has a golden, slightly crispy crust and a soft crumb with hints of citrus zest and vanilla. It is perfect for a sweet breakfast, with afternoon coffee, or as a dessert served warm with a milk glaze. During baking in a closed pot, the bread retains moisture, while the crumble and toasted almonds add a contrast of textures. The recipe is accessible for beginners — each step is described in detail, including times, tool indications, and common mistakes, ensuring that even someone baking for the first time will achieve excellent results.

Składniki (15)

Servings:
8
  • Wheat flour 400 g
  • White sugar 100 g
  • Butter 80 g
  • Buttermilk 300 g
  • Egg 2 szt.
  • Honey 50 ml
  • Baking powder 10 g
  • Baking soda 3 g
  • Lemon zest 6 g
  • Vanilla extract 1 łyżeczka
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground cinnamon 5 g
  • ✨ Opcjonalne
  • Raisins 80 g
  • Toasted almond flakes 60 g
  • Powdered sugar (for icing) 60 g
💰 Szacowany koszt dania: ~27.42 PLN (3.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparations

1

Take the butter and eggs out of the fridge about 30 minutes before starting, so they reach room temperature — this will help them combine better with the other ingredients. Preheat the oven to 200°C (top-bottom). Place the middle rack. If you are using a cast iron pot (Dutch oven), place it in the oven while preheating without the lid to heat it up.

Ingredients: Butter, Egg
Use a large oven preheated to a steady temperature. Sudden contact of a cold pot with cold dough will lower the oven temperature — heat the pot along with the oven.

Preparation of the toppings

2

If you are using raisins: soak them in 80 ml of hot water or rum and set aside for 10-15 minutes to plump up. After soaking, drain in a sieve and gently dry with a paper towel. This will prevent the pieces from drying out in the cake.

Ingredients: Raisins
Use a small bowl and a sieve. If you want a stronger aroma, soak in rum or coffee.

Cinnamon Crumble

3

Prepare the crumble: in a bowl, combine 40 g of flour, 40 g of white sugar, and 40 g of cold butter cut into cubes (remove 40 g of the butter, the rest will be used for the dough). Add 2 g (0.4 teaspoon) of cinnamon (part of the total amount). Rub with your fingers or use two knives until clumps form that resemble wet sand and pea-sized pieces. The crumble should hold together in clumps when squeezed in your hand.

Ingredients: Wheat flour, White sugar, Butter, Ground cinnamon
Use a large bowl and cold butter — if the butter is too soft, the crumble will become too mushy. You can also use a pastry cutter.

Mixing dry ingredients

4

In a large bowl, sift 400 g of wheat flour together with 10 g of baking powder, 3 g of baking soda, 5 g of salt, and 3 g of cinnamon (the remaining cinnamon). Mix the dry ingredients with a spoon or whisk to ensure all the powders are evenly distributed. Check for any lumps of baking powder.

Ingredients: Wheat flour, Baking powder, Baking soda, Salt, Ground cinnamon
Use a sieve to sift the flour and baking powder, which will aerate the flour and improve the structure of the dough.

Wet ingredients

5

In a separate bowl, beat 120 g of eggs with 100 g of white sugar for about 2-3 minutes using a hand whisk or a mixer on low speed, until the mixture is light and slightly fluffy. Add 50 g of honey, 300 ml of buttermilk, 5 g of vanilla extract, and 6 g of lemon zest. Mix with a wooden spoon or silicone spatula until you achieve a uniform consistency.

Ingredients: Egg, White sugar, Honey, Buttermilk, Vanilla extract, Lemon zest
If you are using a mixer, do not beat too long — it is enough for the sugar to partially dissolve and the mixture to become light.

Combining ingredients

6

Pour the wet mixture into the bowl with the dry ingredients in one stream. Use a spatula and mix just until combined — fold from the center outwards until there are no dry streaks of flour (this will take about 20–30 seconds). The dough will be thick and sticky — do not mix too long to avoid developing gluten.

Ingredients: Wheat flour, Baking powder, Baking soda, Salt, Ground cinnamon, Egg, White sugar, Honey, Buttermilk, Vanilla extract, Lemon zest
Use a silicone spatula or wooden spoon. Overmixing will make the baked good tough.

Adding toppings

7

Gently fold in the drained raisins (if using) and leave about 2 tablespoons of the batter on the edges to better adhere the crumble. Use a spatula, mixing 6-8 times, until the additions are evenly distributed in the batter.

Ingredients: Raisins
When adding raisins, do so gently — vigorous stirring may cause them to break apart and become unevenly distributed.

Preparing the pot and shaping

8

Remove the heated pot from the oven (use oven mitts — it will be very hot). Line the bottom and sides of the pot with a piece of parchment paper (trim any excess). Transfer the batter to the pot using a spoon or spatula and smooth the top. The batter should reach about 2/3 of the height of the pot.

Ingredients: Wheat flour
Use a cast iron pot with a capacity of about 3–4 liters with a lid. Baking paper makes it easier to remove the baked goods.

Topping with crumble and almonds

9

Sprinkle the prepared crumble evenly on top of the cake, gently pressing it down with your fingers (do not press too deeply). Top with toasted almond flakes (if using). Leave about 1 cm from the edge without crumble so that it doesn't fall too much to the sides while baking.

Ingredients: Toasted almond flakes, Wheat flour, White sugar, Butter, Ground cinnamon
The crumble should be cool; if it melts before baking, it won't be crunchy.

Baking

10

Cover the pot with a lid and place it in the preheated oven. Bake for 25 minutes covered at 200°C, then remove the lid and bake for another 15-20 minutes at 200°C, until the top is golden and a skewer inserted in the center comes out dry (if moist batter sticks to it, bake for another 3-5 minutes and check again). Total baking time: 40-45 minutes.

Ingredients: Wheat flour, Baking powder, Baking soda, Butter
Use kitchen gloves to handle the hot pot and check with a skewer. If the surface browns too quickly after removing the lid, reduce the temperature to 180°C for the final 5–10 minutes.

Cooling and icing

11

Remove the pot from the oven and let it sit for about 10 minutes with the lid on. Then, carefully take the bread out of the pot, holding it by the parchment paper, and transfer it to a cooling rack. If you are using icing: mix 60 g of powdered sugar with 15–20 ml of warm milk (add 5 ml at a time until you achieve a smooth, fluid consistency) and drizzle it over the cooled (not hot) bread in a thin stream.

Ingredients: Powdered sugar (for icing)
Do not pour the icing over very hot cake — it will melt and run off. Cooling on a rack prevents moisture from the bottom.

Slicing and serving

12

After completely cooling (about 30 minutes), slice the bread with a sharp, serrated knife into pieces 1.5–2 cm thick. Serve slightly warm or at room temperature — great with butter, natural yogurt, or a scoop of vanilla ice cream as a dessert.

Use a sharp bread knife and make the cut with a sawing motion, do not press too hard to avoid crumbling the topping.

Fun Fact

💡

Baking in a closed pot (the 'no-knead' method / pot bread) was popular in the 20th century because a cast-iron pot mimics a stone bread oven — it retains steam and evenly distributes heat, resulting in a crispy crust and a moist interior.

Best for

śniadanie niedzielne popołudniowa kawa deser na przyjęcie

Tips

🍽️ Serving

Serve slightly cooled, with a portion of soft butter, natural yogurt, or sour cream for contrast. You can serve with homemade apricot jam or cream cheese. On the plate, garnish with additional almond flakes and fresh lemon zest.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. For longer storage (up to 5 days), keep wrapped in foil in the refrigerator. To refresh: heat a slice in the oven for 5–7 minutes at 160°C or in a toaster until lightly crispy. Do not freeze with the crumble — it loses its crunch after thawing.

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